Never Fail Lemon Cake minus Sugar in the cake mix

Ok, so I have been following a few Pinterest boards with Clean Eating and I have the Clean Eating Recipes App. It's all food for thought when it comes to cooking. I have been dabbling with a few things, and I know that years ago I used to cook a sugar free muffin that used apple sauce instead of sugar. But recently, after pinning some cookie recipes that swapped out the apple Sauce for sugar I made sure that the apple sauce was on the shopping list - well Hubby did that list and I had planned on checking for a no sugar apple sauce (yes I could make my own but) - hubby shopped and Goulbourn Valley Apple puree with a hint of strawberry is what I got...LMAO I did really!!! But I was determined to make it work. Mel had posted a pretty picture on her facebook feed yesterday of a Never Fail Orange Cake and I thought....this could be my easy first convert recipe....NO Oranges - so Lemon, and I will try the sugar/apple sauce switch out.

After a little research it seems this is a good guide when switching out Sugar for Apple Sauce. Apples are natural sweetener with a huge saving in calories compared to sugar (100 calories compared 770 calories who wouldn't want that slice of cake if you could drop it like that) So it's generally a 1:1 ratio switch out, but most research said that you should reduce the liquid content of the recipe by 1/4 cup....

so I gave it a go

WHAT YOU WILL NEED

• 90 grams butter - melted
• 1 cup APPLE PUREE
• 1 cup self raising flour
• 2 eggs
• 1/4 cup skim milk
• finely grated LEMON rind from one LEMON.

Method

1. Pop all the ingredients into a bowl and beat well.  
2. Cook in moderate oven (180 degrees) for about 35 - 40 minutes.

OK, so i didn't quiet find an alternate for the icing, but figured it still needed a little sweet treat, and I have after all cut back almost 600 calories on this cake. So I stuck with my regular quick glaze icing.

QUICK GLAZE ICING

In my bullet attachment on my food processor, yes I use this as I said in a few posts ago I always have lumps in my icing sugar - I processed about 3/4 cup of pure icing sugar till no lumps then added 1/2 the juice of my lemon, and gave it a quick buzz then drizzled over the cake....

 So I poured myself a cuppa and cut the slice....it's moist and just perfect....can't wait to hear the feed back from the family when they come home today.

It WORKED :)
SERVES 12
Edited :- calorie count without icing 111 WITH icing 140